(Click here for the aromatic tree known as Kadhi [Genus: Pandanus])
|This article does not cite any references (sources). (August 2011)|
|Place of origin||India|
|Region or state||Andhra Pradesh, Tamil Nadu, Karnataka, Gujarat, Maharashtra, Rajasthan, Uttar Pradesh|
|Main ingredients||Yogurt, chickpea flour, vegetables, water|
|Cookbook: Kadhi / Majjiga Pulusu / Mor Kulumbu Media: Kadhi / Majjiga Pulusu / Mor Kulumbu|
Kadhi or karhi ( Hindi: कढ़ी, Rajasthani: कड्डी/खाटो, Punjabi: ਕੜ੍ਹੀ, Gujarati: કાઢી, Urdu: کڑھی, Marathi: कढी) is an Indian dish, originated in Rajasthan . It is called as pareh(परेह) in Jharkhand. It is a spicy dish whose thick gravy is based on chickpea flour (called Besan in Hindi and Urdu) and contains vegetable fritters called pakoras, to which sour yogurt is added to give it little sour taste. It is often eaten with boiled rice or roti. Among the Sindhi people, a different variety is popular and often vegetables are also added.
In Northern India, pakoras are added to the chickpea gravy and sour yogurt is added to add flavour to it. They are eaten either with boiled rice or roti. In Rajasthan and Gujarat, it is usually served with khichdi, roti, parantha and rice. It is considered a light food. Rajasthani and Gujarati kadhi differs from the Uttar Pradesh variety. Traditionally, it is sweeter than the other variants, because sugar or jaggery is added to it, but it can be made without sugar for a more sour taste. It is eaten without pakoras and its consistency is slightly thinner. The Gujarati kadhi is made preferably from buttermilk as it gives a more smooth texture compared to yogurt. Variations on this basic dish includes the addition of certain vegetables, notably bhindi (okra) in which case it is known as bhinda ni kadhi. In Punjab Kadhi is a simple, quick winter meal. Made from thickening Besan Garam Flour and adding pakoras. It is eaten with either long grain basmati rice or, (more commonly) with a roti. Unlike the rest of India, sour youghurt is not added, just full fat milk, or unsweatend yoghurt.
In Southern states, it is seasoned with sauteed asafetida, mustard seeds, cumin, and fenugreek. The soup is thickened in a different way by addition of pureed split chickpea soaked overnight with whole coriander seeds and dry red chili pepper. Squash, okra, tomato, Chinese spinach, carrots, sweet peas are a few vegetable that are added to seasoning before bringing the soup to a boil. Pakoras (gram flour fritters) are added for special occasions like ceremonies. It is called Majjiga (yogurt) Pulusu (slow cooked soup) in Telugu, and Mor Kulumbu in Tamil with a similar meaning.
The Sindhi diaspora in India usually make kadhi by first roasting the chickpea flour and adding vegetables to the chickpea gravy. Instead of yogurt, tamarind pulp is used to give it a sour taste. An alternate way is to make a liquid mixture of the chickpea flour instead of roasting chickpeas.
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